Method of regulating temperature for sous vide cooking and apparatus therefor

BACKGROUND

0001The present disclosure relates to a method of regulating temperature for sous vide cooking and a cooking vessel and cooktop therefor.

SUMMARY

0002One aspect of the present disclosure includes a cooking vessel for sous vide cooking on a burner of a cooktop. The cooking vessel has a bottom surface and at least one wall extending generally orthogonally from the bottom surface. The at least one wall has a height h and an interior surface, and the interior surface and the bottom surface define an interior space in the cooking vessel. A first temperature sensor is affixed to the interior surface of the at least one wall, within a top 20% to 30% of the height h of the at least one wall.

0003In another aspect, the present disclosure includes a system for sous vide cooking. The system includes a cooktop having at least one burner, a controller to control a power supply for the burner, and a user interface which permits a user to enter a predetermined cooking temperature and a predetermined cooking time. The system also includes a sous vide cooking vessel having a bottom surface, at least one wall extending generally orthogonally from the bottom surface having a height h and an interior surface, and a first temperature sensor affixed to the interior surface of the at least one wall. The first temperature sensor includes a sensor to detect a temperature of a cooking liquid and a transmitter to transmit the temperature of the cooking liquid to a receiver in the controller. The controller adjusts the energy output of the burner based on the temperature of the cooking liquid, the predetermined cooking temperature, and the predetermined cooking time.

0004Yet another aspect of the present disclosure includes a method of regulating a temperature of a cooking liquid during sous vide cooking in a sous vide cooking vessel on a burner of a cooktop. The method includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an interior surface of a wall of the sous vide cooking vessel. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature.

0005The method of regulating the temperature of the cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop, and the cooking vessel and the system for sous vide cooking disclosed herein allow sous vide cooking on a cooktop, rather than in a dedicated appliance, and maintain the temperature of the cooking liquid at a low, controlled cooking temperature for slow and even cooking. The measurement of the temperature of the cooking liquid directly also allows for more precise control than measuring the temperature of the cooking vessel itself. Additionally, the method of regulating the temperature described herein allows for a pre-programmed cooking program that uses varying cooking temperatures over the course of the cooking time.

0006These and other features, advantages, and objects of the present device will be further understood and appreciated by those skilled in the art upon studying the following specification, claims, and appended drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

0007<figref idref="DRAWINGS">FIG. 1</figref> is a top perspective view of one embodiment of a sous vide cooking vessel with a lid, positioned on a cooktop;

0008<figref idref="DRAWINGS">FIG. 2</figref> is a top perspective view of the embodiment of the sous vide cooking vessel and the lid of <figref idref="DRAWINGS">FIG. 1</figref>;

0009<figref idref="DRAWINGS">FIG. 3</figref> is a top perspective view of the embodiment of the sous vide cooking vessel of <figref idref="DRAWINGS">FIG. 1</figref>, with the lid removed;

0010<figref idref="DRAWINGS">FIG. 4</figref> is a top perspective view of the embodiment of the sous vide cooking vessel of <figref idref="DRAWINGS">FIG. 1</figref>, with the lid removed and a separation rack installed;

0011<figref idref="DRAWINGS">FIG. 5</figref> is a schematic representation of one embodiment of a system for regulating temperature for sous vide cooking in a sous vide cooking vessel on a cooktop burner;

0012<figref idref="DRAWINGS">FIG. 6</figref> is a schematic representation of another embodiment of a system for regulating temperature for sous vide cooking in a sous vide cooking vessel on a cooktop burner; and

0013<figref idref="DRAWINGS">FIG. 7</figref> is a flow diagram illustrating one embodiment of a method of regulating temperature for sous vide cooking in a sous vide cooking vessel on a cooktop burner.

DETAILED DESCRIPTION

0014For purposes of description herein the terms “upper,” “lower,” “right,” “left,” “rear,” “front,” “vertical,” “horizontal,” and derivatives thereof shall relate to the device as oriented in <figref idref="DRAWINGS">FIG. 1</figref>. However, it is to be understood that the device may assume various alternative orientations and step sequences, except where expressly specified to the contrary. It is also to be understood that the specific devices and processes illustrated in the attached drawings, and described in the following specification are simply exemplary embodiments of the inventive concepts defined in the appended claims. Hence, specific dimensions and other physical characteristics relating to the embodiments disclosed herein are not to be considered as limiting, unless the claims expressly state otherwise.

0015In general, sous vide cooking involves the cooking of food items <b>12</b> by enclosing the food items <b>12</b> in a package <b>14</b> and submersing the package <b>14</b> in a cooking liquid <b>16</b> for a period of time as shown in <figref idref="DRAWINGS">FIG. 4</figref>. The cooking liquid <b>16</b> is generally maintained at a temperature that is low compared to traditional cooking, i.e., below the boiling temperature of water, which allows for slow, gentle cooking of the food items <b>12</b>. Cooking times for sous vide cooking vary greatly, from less than an hour to several days, depending on the type of food item <b>12</b>, the size of the food item <b>12</b>, and the temperature of the cooking liquid <b>16</b>.

0016One embodiment of a cooking vessel <b>20</b> for sous vide cooking is generally depicted as numeral <b>20</b> in <figref idref="DRAWINGS">FIGS. 1-4</figref>. The cooking vessel <b>20</b> is adapted for sous vide cooking on a burner <b>22</b> of a cooktop, and includes a bottom surface <b>26</b> and at least one side wall <b>28</b> extending generally orthogonally from the bottom surface <b>26</b>. The at least one side wall <b>28</b> has a height h and an interior surface <b>30</b>. The interior surface <b>30</b> of the at least one wall <b>28</b> and the bottom surface <b>26</b> define an interior space <b>32</b> in the cooking vessel <b>20</b>. A first temperature sensor <b>34</b> is affixed to the interior surface <b>30</b> of the at least one side wall <b>28</b>. In the embodiment depicted in <figref idref="DRAWINGS">FIGS. 1-4</figref>, the first temperature sensor <b>34</b> is affixed to the interior surface <b>30</b> of the at least one side wall <b>28</b> within a top 20% to 30% of the height h of the at least one side wall <b>28</b>.

0017As shown in the embodiment of the cooking vessel <b>20</b> depicted in <figref idref="DRAWINGS">FIGS. 1-4</figref>, a preferred cooking vessel <b>20</b> configuration includes a generally square shape, with handles <b>36</b> provided on opposing corners <b>38</b> of the cooking vessel <b>20</b> and a lid <b>40</b> to cover the cooking vessel <b>20</b>, which aids in maintaining the cooking liquid <b>16</b> at a desired cooking temperature. The sous vide cooking vessel <b>20</b> can be made from any materials known for the construction of cooking vessels or sous vide cooking vessels, preferably including materials that aid in maintaining the desired cooking temperature for long periods of time. In one preferred construction, the sous vide cooking vessel <b>20</b> includes a ceramic or stoneware base member defining the bottom surface <b>26</b>, and a double layer of glass with an insulating layer therebetween for the side walls <b>28</b>. Alternative materials for the cooking vessel <b>20</b> can include, without limitation, ceramics, stoneware, stainless steel, aluminum, copper, or any other materials used for cooking vessels <b>20</b>, with or without nonstick coatings.

0018The first temperature sensor <b>34</b> is affixed to the interior surface <b>30</b> of the at least one side wall <b>28</b>, where it is positioned to measure the temperature of the cooking liquid <b>16</b> through contact with the liquid. Detecting the temperature of the cooking liquid <b>16</b>, rather than the temperature of the cooking vessel <b>20</b> itself, allows for a precise control of the cooking temperature, and allows the use of double walled or insulated cooking vessels <b>20</b> to maintain the cooking temperature.

0019A second temperature sensor <b>42</b> is optionally affixed to the interior surface <b>30</b> of the at least one wall <b>28</b>, as shown in <figref idref="DRAWINGS">FIG. 3</figref>. In one embodiment, the second temperature sensor <b>42</b> operates as a backup sensor to detect the temperature of the cooking liquid <b>16</b>. In another embodiment, the second temperature sensor <b>42</b> is located at a lower height than the first temperature sensor <b>34</b>, and the difference in height allows the sensors to be used to detect when the level of the cooking liquid <b>16</b> has fallen below the height of the first temperature sensor <b>34</b>. When the level of the cooking liquid <b>16</b> falls below the height of the first temperature sensor <b>34</b>, but is still above the height of the second temperature sensor <b>42</b>, the temperature readings from the first temperature sensor <b>34</b> will diverge from the temperature readings from the second temperature sensor <b>42</b> due to the change in temperature of air as compared to the temperature of the cooking liquid <b>16</b>.

0020A rack <b>44</b> is optionally provided for the cooking vessel <b>20</b>, to fit within the interior space <b>32</b> of the cooking vessel <b>20</b> and to support the packages <b>14</b>, so that the packages <b>14</b> are spaced to allow the cooking liquid <b>16</b> to circulate therebetween.

0021In one embodiment, the temperature sensors <b>34</b>, <b>42</b> are affixed to the at least one interior surface <b>30</b> using an epoxy-based adhesive. In other embodiments, the temperature sensors <b>34</b>, <b>42</b> can be affixed to a bracket, or include engaging features to interact with the interior surface <b>30</b> and secure the temperature sensors <b>34</b>, <b>42</b> thereto. In various embodiments, the first or second temperature sensors <b>34</b>, <b>42</b> are removable. Removable temperature sensors <b>34</b>, <b>42</b> facilitate cleaning of the cooking vessel <b>20</b>, use of the vessel for storage of the food items <b>12</b>, or other uses of the cooking vessel <b>20</b>.

0022The cooking vessel <b>20</b> of <figref idref="DRAWINGS">FIGS. 1-4</figref> is used in connection with the cooktop <b>24</b> to form a system for sous vide cooking <b>50</b>. <figref idref="DRAWINGS">FIGS. 5 and 6</figref> depict schematic representations of two embodiments of the system for sous vide cooking <b>50</b>. As shown in the embodiments depicted in <figref idref="DRAWINGS">FIGS. 5 and 6</figref>, various embodiments of the system for sous vide cooking <b>50</b> include a cooktop having at least one burner <b>22</b>, a controller <b>52</b> to control a power supply <b>54</b> to the burner <b>22</b> and thereby control the energy output of the burner <b>22</b>, and a user interface <b>56</b> which permits a user to enter a predetermined cooking temperature and a predetermined cooking time. The cooktop is used with the cooking vessel <b>20</b> as shown in <figref idref="DRAWINGS">FIGS. 1-4</figref>, wherein the cooking vessel <b>20</b> includes the bottom surface <b>26</b> and the at least one wall <b>28</b> extending generally orthogonally from the bottom surface <b>26</b> having the height h and the interior surface <b>30</b>. The cooking vessel <b>20</b> for use in these embodiments of sous vide cooking systems also include the first temperature sensor <b>34</b> affixed to the interior surface <b>30</b> of the at least one wall <b>28</b>. The first temperature sensor <b>34</b> includes a sensor <b>58</b> to detect the temperature of the cooking liquid <b>16</b> and a transmitter <b>60</b> to transmit the temperature of the cooking liquid <b>16</b> to a receiver in the controller <b>52</b>. The controller <b>52</b> adjusts the power supply <b>54</b> to the burner <b>22</b> based on the temperature of the cooking liquid <b>16</b>, the predetermined cooking temperature and the predetermined cooking time.

0023In both embodiments depicted in <figref idref="DRAWINGS">FIGS. 5 and 6</figref>, the system includes the cooktop <b>24</b> and the sous vide cooking vessel <b>20</b>. The cooktop <b>24</b> includes the user interface <b>56</b>, generally having a user input device <b>64</b> and a display <b>66</b>. The user input device <b>64</b> can be a keyboard, a touch screen, a series of buttons, a slider bar, a scrolling device, or any other known user input devices <b>64</b>. The display <b>66</b> preferably includes a screen to show the user what options have been selected or input with the user input device <b>64</b>. The user interface <b>56</b> is in communication with the controller <b>52</b> of the cooktop <b>24</b>, to transmit user input <b>67</b> to the controller <b>52</b>, and to receive information from the controller <b>52</b> to display to the user. The controller <b>52</b> is also in communication with the first temperature sensor <b>34</b> (and optionally the second temperature sensor <b>42</b>) inside the cooking vessel <b>20</b>, with the controller <b>52</b> receiving information from the first temperature sensor <b>34</b> (and optionally the second temperature sensor <b>42</b>) including the temperature of the cooking liquid <b>16</b>. In the embodiment depicted in <figref idref="DRAWINGS">FIG. 5</figref>, the first temperature sensor <b>34</b> communicates with the controller <b>52</b> via a wired connection <b>68</b> between the transmitter <b>60</b> of the temperature sensor <b>58</b> and a receiver <b>62</b> of the controller <b>52</b>. In the embodiment depicted in <figref idref="DRAWINGS">FIG. 6</figref>, the transmitter <b>60</b> of the first temperature sensor <b>34</b> communicates wirelessly with the receiver <b>62</b> in the controller <b>52</b>, using any known wireless communication protocol. As shown in <figref idref="DRAWINGS">FIG. 3</figref>, where a wired connection is used, the cooking vessel <b>20</b> preferably includes a groove <b>70</b> about at least a portion of a top edge <b>72</b> of the at least one wall <b>28</b> to accommodate passage of the conductive wire between the top edge of the at least one wall <b>28</b> and the lid <b>40</b> of the cooking vessel <b>20</b> while still allowing the lid <b>40</b> to tightly close the cooking vessel <b>20</b>.

0024The controller <b>52</b> uses an algorithm <b>74</b> to compare the temperature of the cooking liquid received from the first temperature sensor <b>34</b> to the desired cooking temperature input using the user interface <b>56</b>, and adjusts the power supply <b>54</b> to the cooktop burners <b>22</b> based on the comparison of the desired cooking temperature and the temperature reading to adjust the energy output of the burners <b>22</b>. Additionally, the controller <b>52</b> tracks the predetermined cooking time, and reduces or eliminates the power supply <b>54</b> to the burner <b>22</b> when the predetermined cooking time has been reached. In alternate embodiments, the controller <b>52</b> can cause the display <b>66</b> of the user interface <b>56</b> to alert the user that the predetermined cooking time has been reached using an audible signal or by showing this information on the display <b>66</b>.

0025As depicted in the embodiment shown in <figref idref="DRAWINGS">FIG. 7</figref>, the temperature of the cooking liquid <b>16</b> is regulated during sous vide cooking in a cooking vessel <b>20</b> as described herein by setting the desired cooking temperature, and measuring the temperature of the cooking liquid <b>16</b> inside the cooking vessel <b>20</b> at a plurality of predetermined time intervals with the first temperature sensor <b>34</b> which is mounted on an interior surface <b>30</b> of the wall of the cooking vessel <b>20</b>. The temperature of the cooking liquid <b>16</b> is compared to the desired cooking temperature at each of the predetermined time intervals, and the energy output of the burner <b>22</b> is controlled based on the difference between the desired cooking temperature and the temperature of the cooking liquid <b>16</b>. For example, in one embodiment, the energy output of the burner <b>22</b> is increased when the temperature of the cooking liquid <b>16</b> is below the desired cooking temperature, or when it falls below of a desired range of cooking temperatures. In another embodiment, the energy output of the burner <b>22</b> can also be decreased when the temperature of the cooking liquid <b>16</b> is above the desired cooking temperature, or when it is above the desired range of cooking temperatures. In some embodiments, the energy output of the burner <b>22</b> is controlled by a controller <b>52</b> in the cooktop <b>24</b> directing the adjustment of the power supply <b>54</b> to the burner <b>22</b> if needed at each of the predetermined time intervals. In alternate embodiments, the temperature of the cooking liquid <b>16</b> is displayed on the display <b>66</b> and the power supply <b>54</b> to the burner <b>22</b> and its energy output is controlled by the user monitoring the display <b>66</b>.

0026In another embodiment, as shown in the flow chart depicted in <figref idref="DRAWINGS">FIG. 7</figref>, the user selects a sous vide cooking mode using the user input <b>67</b> of the cooktop <b>24</b>, and then sets the desired cooking temperature and the desired cooking time using the user interface <b>56</b>. The user interface <b>56</b> transmits this information to the controller <b>52</b>, which then determines whether the first temperature sensor <b>34</b> is recognized. If the first temperature sensor <b>34</b> is not recognized, the user is notified that a first temperature sensor <b>34</b> is not detected, and prompted to check the connection (wireless or wired, as applicable) between the first temperature sensor <b>34</b> in the cooking vessel <b>20</b> and the cooktop <b>24</b>. If the first temperature sensor <b>34</b> is detected, the controller <b>52</b> compares the value of the measurement of the temperature of the cooking liquid <b>16</b> supplied by the first controller <b>52</b> to the desired cooking temperature. If the temperature measurement transmitted to the controller <b>52</b> by the first temperature sensor <b>34</b> is less than the desired cooking temperature, the controller <b>52</b> directs an increase in the energy output of the cooktop burner <b>22</b>. The first temperature sensor <b>34</b> continues to take measurements of the temperature of the cooking liquid <b>16</b> at a plurality of predetermined time intervals, and transmits the measurements to the controller <b>52</b>. The controller <b>52</b> continues to compare the measurements from the first temperature sensor <b>34</b> to the desired cooking temperature until the temperature of the cooking liquid <b>16</b> reaches the desired cooking temperature. Optionally, as shown in <figref idref="DRAWINGS">FIG. 7</figref>, when the temperature of the cooking liquid <b>16</b> reaches the desired cooking temperature, the user is notified that the desired cooking temperature has been reached and signaled to insert food and a cooking timer is started to determine when the desired cooking time has been reached.

0027Also as shown in <figref idref="DRAWINGS">FIG. 7</figref>, once the desired cooking temperature has been reached the first temperature sensor <b>34</b> continues to take measurements of the temperature of the cooking liquid <b>16</b> at predetermined intervals and transmit the temperature of the cooking liquid <b>16</b> to the controller <b>52</b>. The controller <b>52</b> continues to compare each of the measurements to the desired cooking temperature at each of the predetermined intervals. If the temperature of the cooking liquid <b>16</b> decreases by more than a predetermined amount (e.g., 5° F.) within a predetermined time period, (e.g., 5 minutes), after notification of the cooking liquid <b>16</b> reaching the desired cooking temperature, the controller <b>52</b> recognizes this as signaling the introduction of food to the cooking vessel <b>20</b>, and restarts the cooking timer. The cooking timer could be restarted at the time of the temperature drop or upon the reaching the cooking temperature again after the temperature drop, as desired. Once the desired cooking temperature has been reached, and optionally after the detection of the introduction of food to the cooking vessel <b>20</b>, the first temperature sensor <b>34</b> continues to measure the temperature of the cooking liquid <b>16</b> at predetermined intervals, and the controller <b>52</b> continues to compare the temperature of the cooking liquid <b>16</b> to the predetermined desired cooking temperature and adjusts the energy output of the cooktop burner <b>22</b> to maintain the temperature of the cooking liquid <b>16</b> at the desired cooking temperature throughout the cooking time. When the desired cooking time has elapsed, the user is notified that the cooking time has been completed, and the energy output of the cooktop burner <b>22</b> is either eliminated or reduced to a minimal level to stop or slow the cooking of the food items <b>12</b>.

0028The method of regulating the temperature of the cooking liquid <b>16</b> during sous vide cooking described herein also allows the use of predetermined cooking programs that make use of a varying desired cooking temperature over the course of the predetermined cooking time. For example, the sous vide cooking could be carried out using a first desired cooking temperature for a first portion of the cooking time and using the controller <b>52</b> to adjust the burner <b>22</b> energy output to obtain the first desired cooking temperature, and then changing to a second desired cooking temperature for a second portion of the cooking time and using the controller <b>52</b> to adjust the burner <b>22</b> energy output to obtain the second desired cooking temperature.

0029It is also important to note that the construction and arrangement of the elements of the device as shown in the exemplary embodiments is illustrative only. Although only a few embodiments of the present innovations have been described in detail in this disclosure, those skilled in the art who review this disclosure will readily appreciate that many modifications are possible (e.g., variations in sizes, dimensions, structures, shapes and proportions of the various elements, values of parameters, mounting arrangements, use of materials, colors, orientations, etc.) without materially departing from the novel teachings and advantages of the subject matter recited. For example, elements shown as integrally formed may be constructed of multiple parts or elements shown as multiple parts may be integrally formed, the operation of the interfaces may be reversed or otherwise varied, the length or width of the structures and/or members or connector or other elements of the system may be varied, the nature or number of adjustment positions provided between the elements may be varied. It should be noted that the elements and/or assemblies of the system may be constructed from any of a wide variety of materials that provide sufficient strength or durability, in any of a wide variety of colors, textures, and combinations. Accordingly, all such modifications are intended to be included within the scope of the present innovations. Other substitutions, modifications, changes, and omissions may be made in the design, operating conditions, and arrangement of the desired and other exemplary embodiments without departing from the spirit of the present innovations.

0030It will be understood that any described processes or steps within described processes may be combined with other disclosed processes or steps to form structures within the scope of the present device. The exemplary structures and processes disclosed herein are for illustrative purposes and are not to be construed as limiting.

0031It is also to be understood that variations and modifications can be made on the aforementioned structures and methods without departing from the concepts of the present device, and further it is to be understood that such concepts are intended to be covered by the following claims unless these claims by their language expressly state otherwise.

0032The above description is considered that of the illustrated embodiments only. Modifications of the device will occur to those skilled in the art and to those who make or use the device. Therefore, it is understood that the embodiments shown in the drawings and described above is merely for illustrative purposes and not intended to limit the scope of the device, which is defined by the following claims as interpreted according to the principles of patent law, including the Doctrine of Equivalents.